Blanquette of Chicken

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A blanquette of chicken should be light in colour with a contrast in the sauce provided by the darker mushrooms. To preserve the colour of the sauce, only the mushroom stalks are used during the first stages of the recipe. The mushroom caps are cooked separately and added later.


  • 4 chicken joints
  • 1 onion, peeled and cut in quarters
  • 225 g/8


Trim the chicken joints and place in a saucepan with the onion. Wipe the mushrooms and trim the stalks level with the caps. Add the stalks to the pan and reserve the mushroom caps. Add the stock and bring to the boil. Cover and simmer for 45 minutes or until the chicken is tender. Lift the cooked chicken from the pan. Strain the stock and reserve 4 <